Vegan Ramen Noodle Salad
This vegan ramen noodle salad is light and crunchy, loaded with vegetables, and so easy to meal prep and make ahead. It was so good, I made it 2 weeks in a row for my lunch! I can't get enough of this crunchy, tasty salad.
Servings: 2 servings
Calories: 198kcal
Cost: $1
Ingredients
For the Salad
- 1 package ramen noodles crushed in to small pieces (I used Maruchan Oriental flavor because it's vegan, or use you favorite vegan ramen)
- 2 cups red cabbage finely chopped
- 2 cups green cabbage finely chopped
- 2 carrots cut into thin matchsticks
- 3 green onions sliced
- 1/4 cup peanuts
- 1 teaspoon sesame seeds to top
For the Dressing
- 1/2 flavor packet from the ramen
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 1 teaspoon agave nectar
- 1 teaspoon sesame oil
- 1/2 lime juiced
Instructions
- In a large bowl, add the crushed ramen noodles, red cabbage, green cabbage, carrots, green onions, peanuts, and sesame seeds. Mix and make the dressing.
- To a mason jar, add all the dressing ingredients, and shake well to combine. Pour dressing over the salad and toss well. Serve and enjoy!
Nutrition
Calories: 198kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 84mg | Potassium: 623mg | Fiber: 6g | Sugar: 9g | Vitamin A: 11372IU | Vitamin C: 63mg | Calcium: 102mg | Iron: 2mg